properties and molecular structures of gusiljatbam starch compared to those of acorn and chestnut starches

The properties and molecular structures of starch from gusiljatbam (GS) (Castanopsis cuspidate), a pine nut‐type fruit with a chestnut taste, compared to starches from an acorn (AS) and a chestnut (CS) were investigated. The starches were isolated using an alkaline steeping method, and analyzed. The TAM contents of GS, AS, and CS were 44.09, 30.56, and 29.55%, respectively. The GS showed the highest water binding capacity (110.83%) and solubility at 80°C (10.00%). The initial pasting temperature of GS was the lowest, but its pasting viscosity was the highest among them. Trough, cold, and setback viscosities and particle sizes were in the following order: GS>AS>CS. The XRD patterns of GS, AS, and CS revealed B, A, and Cb type crystals, respectively. HPSEC showed the MW distribution patterns of the starches as AP, intermediate materials (IM), and AM peaks. However, the MW of AM as well as AP peak intensity and IM patterns were different. According to the branched chain length distribution of AP at DP 13–24 and DP 25–36, DPn, and DPw decreased in the following order: GS>AS>CS, but DP 6–12 and DP ≥ 37 were distributed in reverse order.